hot water gyoza skins:
1 cup plain flour
½ cup boiling water
gyoza filling:
300 g pork mince
200 g chinese cabbage
4 spring onions (finely chopped)
5 shiso leaves (veins removed & shredded)
1 tsp grated ginger
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp vegetable oil
1 tsp potato flour (or corn flour)
½ cup water
1 tsp sesame oil
to serveL
1 bunch chives (finely chopped)
a handful of bonito flakes
¼ cup otafuku sauce
japanese mayonnaise
Smother the gyoza in Otafuku sauce and scatter with bonito flakes. Drizzle over the mayonnaise and scatter with chives.